Ethiopian and Colombia Naturals
Natural lovers rejoice, it's another month of naturals! The first is a wild carbonic macerated natural Ethiopian sourced with our friends at La Baia Coffee Supply. The second coffee is the first iteration of a new project from producer our dear friend Diego Samuel Bermúdez Tapia. This new initiative is the Natural Friends project whereby Diego is purchasing coffee cherries at parchment prices from producers in his hometown of Bolívar, Cauca.
Deri Kidame Natural
From La Baia Coffee Supply:
"Tracon’s reputation is well regarded and are no strangers among COE members globally. In 2021, Tracon chose to participate in Ethiopia’s second ever Cup of Excellence Auction and had 2 different coffees score an impressive placement in the top 20 of all the coffees submitted in the Ethiopia COE Auction. In 2021, a record-breaking number of entries 1,849 for any countrywide Cup of Excellence competition entered the competition to compete that particular year. Placing in the best of top 20 coffees produced in Ethiopia should speak volumes for itself.
Once the cherries arrive to Tracon’s Deri Kidame Washing Station, they are submerged in clean water to wash out any possible dirt or contamination that could affect the development of bacteria inside the fermentation tank. Once all cherries are clean and classified by their density, the heaviest cherries are selected and placed inside the sealed fermentation tanks. After fermenting in the tanks for 72 hours, the coffee is then transferred to complete drying on raised drying beds for 21 days where the coffees are routinely raked and rotated by hand to assure consistent exposure and uniform drying during the drying phase."
Hambela, Guji, Ethiopia
Mango, Grape Candy, Chocolate
We recommend Recipe B in our brew guide with a longer 1:17 ratio
El Paraiso Natural Friends
This coffee is, in some ways, the natural counterpart to our beloved Eco-Enigma. It is part of a series of regional offerings by Finca El Paraiso whereby Diego purchases coffee cherries from local producers in his hometown of Bolívar at parchment price so farmers earn a premium as if the coffee were already processed. El Paraiso then takes the cherries and will process it themselves before bringing the coffee to market. In essence, it allows smallholders who do not have processing infrastructure to be able to receive a premium for their cherries without needing to process it themselves. This is to encourage farmers to move away from growing coca and to preserve their water tributaries from the potential contamination from coffee processing.
Bolívar, Cauca, Colombia
Tangerine, Nectarine, Cane Sugar
We recommend Recipe A in our brew guide